This creamy lemon dill sauce is a bright, tangy accompaniment for baked salmon, grilled chicken, shrimp, and a variety of vegetables. It’s fresh, simple, and ready in just minutes.
Homemade sauces are one of the easiest ways to elevate a meal. This lemon dill sauce uses pantry staples and fresh herbs to add a clean, vibrant flavor to any main or side dish.
Loaded with fresh dill and bright lemon juice, the sauce pairs especially well with flaky salmon but also complements roasted vegetables, potatoes, and grilled proteins.
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🍋Ingredients
Mayonnaise: The creamy base of the sauce.
Greek Yogurt or Sour Cream: Greek yogurt gives more tang; sour cream yields a milder flavor. Choose based on your preference.
Fresh Lemon Juice: Use freshly squeezed lemon for the best bright flavor—bottled concentrate won’t deliver the same freshness.
Fresh Dill: Fresh dill makes this sauce sing. If you must use dried, substitute 1 teaspoon dried dill for each tablespoon of fresh.
See the recipe card below for exact ingredient amounts and serving information.
🥣Instructions
Only a few simple steps to make this sauce.
Step 1: Strip the dill leaves from the sprigs and roughly chop them.
Step 2: In a small bowl, combine the mayonnaise, Greek yogurt (or sour cream), lemon juice, salt, and pepper. Stir until smooth.
Step 3: Fold in the chopped fresh dill.
Step 4: Mix with a spoon or small whisk until creamy and well combined.
Serve immediately, or chill for a couple of hours—the flavors deepen with resting time. For best results, refrigerate at least 2 hours or overnight.
💡Pro Tip: Chilling allows the lemon and dill to infuse the base, improving flavor. If possible, chill the sauce for a few hours before serving.
🍽Ways to Serve
This lemon dill sauce is versatile. Try it with:
- Steamed or baked salmon
- Garlic herb butter salmon
- Roasted asparagus
- Roasted or Dutch oven potatoes
- Grilled chicken
- Shrimp
- Roasted or steamed vegetables
❓Recipe FAQs
A creamy base of mayonnaise combined with Greek yogurt or sour cream, fresh lemon juice, and chopped fresh dill, plus salt and pepper.
Freezing is not recommended. Mayonnaise-based sauces can separate when thawed, changing texture. If you do freeze it, stir well after thawing to recombine.
Stored in an airtight container, the sauce will keep up to one week in the refrigerator. Do not leave it at room temperature for more than 30 minutes for safety.
If you make this recipe and enjoy it, please leave a rating and a comment in the recipe card below. I appreciate your feedback!
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Other Sauce Recipes
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Garlic Butter Sauce for Seafood
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Lemon Garlic Aioli
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Mushroom Sauce for Steak
-
Bourbon Caramel Sauce
📋Recipe
Lemon Dill Sauce
5 mins
0 mins
5 mins
Ingredients
- ½ Cup Mayonnaise
- ¼ Cup Greek Yogurt or Sour Cream
- 1 Tablespoon Lemon Juice about ½ lemon
- 2 Tablespoons Fresh Dill chopped
- ¼ teaspoon Sea Salt
- ⅛ teaspoon Black Pepper
Optional
- Pinch Granulated Sugar if too tart
Instructions
- Remove dill leaves from the stems and roughly chop.
- In a small mixing bowl, combine mayonnaise, yogurt or sour cream, lemon juice, salt, and pepper. Mix until smooth.
- Stir in the chopped dill. Serve immediately or chill for a few hours—the flavor improves with time.
- Store in an airtight container in the refrigerator for up to one week.
Notes
Chilling: The sauce can be used right away, but chilling for at least an hour yields better flavor.
Yogurt or Sour Cream: Greek yogurt adds tang; sour cream gives a milder result—both work well.
Storage: Keep refrigerated up to one week in an airtight container. Do not leave out at room temperature for more than 30 minutes. Freezing is not recommended because the texture may change.